Cheesy Chicken Enchilada Soup

• 1 Tablespoon Olive Oil
• 1 whole Small Onion, Chopped
• 1 whole Red Pepper, Chopped
• 10 ounces, fluid Red Enchilada Sauce
• 8 ounces, weight Cream Cheese
• 14 ounces, fluid Canned Diced Tomatoes
• 15 ounces, weight Black Beans, Drained
• 1 cup Frozen Corn
• 2 cups Chicken Breasts, Chopped
• 1 cup Chicken Broth
• 2 whole Green Onions, Chopped
• 1 cup Shredded Mozzarella Cheese
• Salt And Pepper, to taste

1. Heat olive oil in a soup pot over medium heat. Add chopped onions and peppers and cook until softened.
2. Add enchilada sauce and cream cheese. Break up cream cheese with a wooden spoon and cook until melted and smooth. Stir in diced tomatoes, black beans and corn. Stir in chopped chicken and chicken broth.
3. Turn heat down to medium low and cook for about 15 minutes (stirring occasionally) or until soup is heated through. Do not boil as this will make the cream cheese curdle.
4. Turn heat off and stir green onions and cheese. Let cheese melt then taste and adjust seasoning accordingly. If soup is too thick, add a little chicken broth as needed.

olive oil, onion, red pepper, fluid red enchilada sauce, weight cream cheese, tomatoes, weight black beans, chicken breasts, chicken broth, green onions, mozzarella cheese, salt

Taken from tastykitchen.com/recipes/soups/cheesy-chicken-enchilada-soup/ (may not work)